The Chef’s/Cook’s responsibilities include but are not limited to the following:

• Prepare menus and agree them with the service users and the manager, including any service user preferences, special diets and specific foods as needed
• Prepare and serve all meals in a timely manner
• Have experience of working in a care home environment, cooking meals for the service users and staff
• Under the supervision of the manager, order enough supplies for the catering operation from specified suppliers using company procedures, and maintain strict control over costs
• Operate an efficient stock control system
• Ensure supplied equipment is used with care, in accordance with suppliers’ instructions and training
• Ensure all equipment is in good working order and report any faults immediately. If any machine is felt to be dangerous, withdraw it from service immediately
• Be responsible for promoting and safeguarding the welfare of those individuals the service supports

Other duties and responsibilities to be undertaken may include any (or all) of the items in the following list:

• Assist in the recruitment of catering staff
• Conduct staff supervision and personal development plans for catering staff
• Induct new starters in accordance with company policy

The service’s premises, but you may be required to work from other locations at the discretion of the company and with appropriate notice.
Please note some of these duties will only be applicable when other Staff are not available for example stock control.

The Chef’s/Cook’s responsibilities include but are not limited to the following:

• Prepare menus and agree them with the service users and the manager, including any service user preferences, special diets and specific foods as needed
• Prepare and serve all meals in a timely manner
• Have experience of working in a care home environment, cooking meals for the service users and staff
• Under the supervision of the manager, order enough supplies for the catering operation from specified suppliers using company procedures, and maintain strict control over costs
• Operate an efficient stock control system
• Ensure supplied equipment is used with care, in accordance with suppliers’ instructions and training
• Ensure all equipment is in good working order and report any faults immediately. If any machine is felt to be dangerous, withdraw it from service immediately
• Be responsible for promoting and safeguarding the welfare of those individuals the service support

Other duties and responsibilities to be undertaken may include any (or all) of the items in the following list:

• Assist in the recruitment of catering staff
• Conduct staff supervision and personal development plans for catering staff
• Induct new starters in accordance with company polic